If you’ve ever been to my house, chances are that I’ve served you flan. I’ve been making it more and more because it brings up happy memories of the holidays in Tucson. It’s one of my favorite desserts to prepare (easy) and one of my favorite to serve (impressive!). People think it’s difficult to make because you have to carefully caramelize the sugar, but it’s pretty simple.
Here is a video that Sarah and I did explaining how to make Mango Flan that includes a quick tutorial on caramelization.
If mango isn’t your thing, here’s a recipe for Pumpkin Flan
1 cup sugar
1 can sweetened condensed milk (14-ounces)
1 ½ cups whole milk
1 cup canned pumpkin
6 large eggs
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon good quality vanilla
Preheat oven to 325 and have a 9-inch cake pan ready. Slowly melt 1 cup of sugar in a small saucepan over medium heat until the sugar is completely melted and golden.
Quickly pour into cake pan and using pot holders, swirl the pan around until the caramel is covering the bottom and about 1 inch up the sides (doesn’t have to be perfect).
In a large bowl, combine condensed milk, milk, pumpkin, eggs, salt, cinnamon, and vanilla. Whisk until the mixture is smooth. Pour the mixture into the prepared cake pan. Place pan in a larger pan. Slowly add hot water to the larger pan so the water comes up 1 inch on the side of the cakepan. Bake for 35 to 40 minutes or until the custard is set, which is when a knife comes out clean.
Cool completely and then refrigerate for at least 6 hours or overnight. When it comes time to serve, run a knife along the edge of the pan to release the flan. Place a serving plate over the top and flip the flan over very carefully and let the syrup run over the top of the flan.
This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.
Yvonne Condes is the Editor and co-Founder of MomsLA.com, a community of Top Mom Bloggers in Los Angeles and Southern California.